Seared Scallops with Wasabi-Daikon Relish

This recipe may look like top-chef cuisine, but it is simple enough to prepare, especially since the relish can be made a few hours in advance. The secret to beautifully crusted scallops is a heavy cast-iron pan, oil hot enough to give an instant sear, and a cook who is patient enough to leave the scallops untouched for the few minutes it takes to brown them.